Perfect Summer Dip Recipes for Parties : Cooking Channel.
looking for some great dip ideas for a summer barbecue, party or just to have around the house for yourself? Cooking Channel has put together some great dips from basic to different for you to try out for your next party. Check it out!
AS I was going through the freezer this week to try to just use what I had in the house for meals to avoid shopping before our vacation, I came across some baby back ribs that were perfect to make. Yesterday was a nice cool day here in the Northeast so it was perfect to be able to use the oven in summertime. I came across this recipe from the Cooking Channel and Michael Chiarello for a very simple recipe that makes an outstanding sauce.
Baby Back Ribs with Espresso Barbecue Sauce
2 racks baby back ribs
Salt
Freshly Ground Black Pepper
Espresso Barbecue Sauce, recipe follows
Espresso Barbecue Sauce:
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Salt
1/2 cup strong coffee or instant espresso
Preheat the oven to 325 degrees. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy clean up.
Salt and pepper liberally on both sides of the ribs and pat the spices into the meat. Make sure to season both sides and all over the ribs because part of the rub may inevitably come off in the pan during cooking. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place the ribs in the oven and bake for 2 hours, shifting the bottom layer of ribs every 30 minutes until they are tender and almost falling off the bone.
Meanwhile, make the espresso barbecue sauce. Add the olive oil to a preheated saute pan. Add the minced garlic and saute until it gets light brow, about 1 minute. Add the cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt then whisk in the coffee or espresso. Add the freshly ground black pepper to taste. Bring the mixture to a simmer and allow to simmer for 10 minutes until slightly thickened.
30 minutes before serving the ribs, transfer the ribs to a preheated grill. Brush the ribs with the espresso barbecue sauce and close the grill. Continue to turn and brush the ribs with barbecue sauce every 10 minutes, about 3 more times, before serving.
Once the barbecue sauce has cooled, you can store it in the refrigerator and use it for about another 2 weeks. It would be great on other pieces of pork or as a condiment for burgers or any barbecue items. I loved the flavor that the espresso gives the sauce mixed with the honey. It is not too thick but just the right consistency. it’s a great sauce for ribs. I served the ribs with some baked sweet potatoes, fresh corn on the cob and some bread and I also had some of the no-mayo coleslaw left over to use as well. Overall, I think it was a pretty good meal.
That’s all I have for today. Check back next time for another recipe. I do have a special meatloaf recipe planned for tonight, so you can check back for that one as it will be my last recipe posted before we go on vacation. Check it out tomorrow and see if you will like it. Until next time, enjoy the rest of your day and enjoy your meal!
Okay, this dessert may not be ideal for the under age 21 crowd, but it is downright delicious. I had seen the recipe listed on the Cooking Channel awhile back and knew I was going to have to give it a try. I did have to go out and get some bourbon and gingersnaps, but other than that I had all the ingredients on hand to make this yummy dessert. You need to make this one in the morning if you want to be able to have it after dinner that same night or plan on eating it the next day so it can really set.
Bourbon Banana Puddings
2 cups milk
4 large egg yolks
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 tablespoons bourbon
2 teaspoons vanilla extract
2 tablespoons butter
2 cups heavy whipping cream
1 teaspoon vanilla extract
30 gingersnap cookies
4 ripe bananas, sliced crosswise
For the pudding base: In a heavy-bottomed saucepan, bring the milk to a gentle simmer over medium heat. In a separate bowl, combine the egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the saucepan with the remaining milk. Reduce the heat to medium-low and cook until the custard starts to thicken, about 3 to 5 minutes. Stir in the bourbon and the vanilla and continue cooking until it is glossy and quite thick, another 1 to 2 minutes. Remove the custard from the heat and whisk in the butter, stirring until the butter is completely melted.
Push the pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of 4 hours, or overnight.
To assemble: In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer the pudding, gingersnaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours and no longer than 8 hours before serving. Crush the remaining gingersnaps and sprinkle the crumbs over the top.
You could certainly serve this in one large bowl instead of using individual glasses, but it does look quite nice in the glasses like this and makes for nice presentation for dessert. I am not a big pudding eater but I really liked this one. You get great flavor from the bananas, a little crunch from the gingersnaps and you can certainly taste the bourbon and vanilla in the pudding as well, all combining for a wonderful flavor. We each ate one up rather quickly last night after dinner. I would certainly make this dessert again if we are having a dinner party.
That’s all I have for today. Check back again for other recipes of some things I have tried recently, including a Tuscan steak with crispy potatoes that we had last night for dinner. Until the next time, enjoy the rest of your day and enjoy your meal!
Ballpark Food Recipes: Hot Dogs, Corn Dogs & More : Cooking Channel.
If you know me then you know I love baseball. There is nothing better than going to the ballpark and enjoying the game and a few of the snacks they have to offer along the way. Though most stadiums today offer a much wider array of food than ever before (Citi Field offers up a filet mignon cheesesteak sandwich and a shrimp po’boy for example), here are some ballpark favorites and basics offered up by the Cooking Channel so you can make your own and enjoy the game on television in your air conditioning. Check it out!
Light Summer Desserts Recipes : Cooking Channel.
While I am not a big dessert eater myself, I do like to have something every now and then and few of us actually want to do any baking during the warm summer months. The Cooking Channel has provided 30 great light summer dessert recipes using fruit, which is always a favorite of mine any time of year. They all seem easy to make and are a great alternative to sugary snacks and heavy desserts. Check it out!
Even though it’s been quite hot here this week, I’d been having a hankering for some meatloaf. I haven’t made one in quite a while so I went out and bought the meat and then started looking for a new way to make it. There is nothing wrong with the recipes I’ve used in the past; every once in a while I’d just like to try something different. That’s when I came across this recipe from Tyler Florence. It was listed on the Cooking Channel’s website and it looked pretty interesting so I thought I would give it a try.
Meatloaf with Tomato Relish
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh parsley
12 ounces ketchup
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
3 slices white bread, crusts removed, torn into chunks
1/4 cup milk
1 1/2 pounds ground beef
1 pound ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices
Preheat the oven to 350°. Coat a large skillet with 2 tablespoons of olive oil and place over medium heat. Sauté the onion, garlic, and bay leaves for a few minutes to create a base flavor. Add the red peppers and cook for 2 to 3 minutes until softened. Add the 2 tomatoes and cook for another 2 minutes, stirring occasionally. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes until all the flavors meld. Remove the pan from the heat; you should have about 4 cups of relish.
Place the torn white bread in a bowl and add the milk to just barely cover. Swish the bread around in the milk and allow it to sit while you gather the rest of the ingredients for the meatloaf. In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and the thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. Toss the ingredients with your hands and mix together to blend everything well.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and format into a log about 9 inches long and 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon slices across the top of the meat lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meatloaf while it is baking every 25 minutes to ensure that the bacon browns evenly. Remove the meatloaf from the oven and allow it to cool for 5 minutes before slicing. Serve with the remaining tomato relish on the side.
I have to say I was a little bit skeptical as to how the meatloaf itself would come out without having a lot of spices in it, but I was pleasantly surprised. The tomato relish adds a really nice flavor to the meatloaf and keeps it very moist. The great thing is that there’s always leftovers with meatloaf that you can use for sandwiches later on. I served this with mashed potatoes and corn and made a a simple beef gravy with 2 cups of beef stock, 1/4 cup of flour, 2 tablespoons of butter and some salt and pepper. I poured in some of the drippings from the meatloaf with the butter and flour, whisked it together to make a quick roux and then slowly added the beef stock, whisking the whole time to make a nice gravy. To me, you can’t have meatloaf and mashed potatoes without any gravy. I would definitely make this recipe again.
That’s it for today. Check back again next time to see what recipes come along. I have a few ideas for the coming week but I still need to do my shopping for next week so I’m not quite sure if everything will work out the way I hope. We’ll have to see what kind of ingredients I can get and what we decide to make. Until then, enjoy the rest of your day and enjoy your meal!
Potato & Pasta Salad Recipes for the Summer : Cooking Channel.
If you are looking for lots of options for sides and salads to make this summer, the Cooking Channel has posted this long list of recipes for many different potato salads, bean salads, cole slaw, pasta salads and more that you can try. Some use mayonnaise and some do not so you can find one that suits your wants and needs best. Check it out!
Best Burger Recipes: Classic, Sliders, Lamb, Bison & More : Cooking Channel.
And because you can never have enough burger recipes to use for the summer, the Cooking Channel also posted 50 burger recipes that you can use. Some of these look pretty awesome and they are not all beef so you can find something you like even if you want to cook meatless burgers. Check it out!
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